A traditional Turkish flatbread that’s soft, fluffy, and cooked in a skillet – no oven or fancy ingredients required!
If you’re looking for a simple, delicious homemade bread that doesn’t require an oven or complicated techniques, Bazlama is your new go-to. This traditional Turkish flatbread is made with just three basic ingredients — flour, yogurt, and baking powder — and is cooked on the stovetop. That’s right — no oven, no yeast, and no waiting hours for dough to rise!
Bazlama is beloved for its soft, chewy texture and slightly tangy flavor from the yogurt. It’s incredibly versatile: use it for wraps, sandwiches, breakfast spreads, or even to mop up rich stews and curries. With this recipe, you can enjoy warm, fresh bread in under 30 minutes.
???? Ingredients (Makes 4-6 flatbreads)
- 300g all-purpose flour
- 10g baking powder (about 2 tsp)
- 250g plain yogurt (full-fat or Greek-style works best)
- 1/2 tsp salt (optional, but recommended)
- Optional: melted butter or olive oil for brushing
Note: You can also add herbs or garlic powder to the dough for extra flavor.
???? Instructions
Step 1: Make the Dough
In a large mixing bowl, combine the flour, baking powder, and salt (if using). Stir in the yogurt until a sticky dough forms. Mix with a spoon or your hands until the flour is fully incorporated.
Step 2: Knead
Lightly flour your surface and turn the dough out. Knead for about 3–4 minutes until smooth and elastic. If the dough is too sticky, dust with a little more flour — but don’t overdo it, or the bread will be tough.
Step 3: Rest the Dough (Optional)
Let the dough rest for 10 minutes covered with a damp towel. This makes it easier to roll out and improves texture, but it’s not strictly necessary if you’re short on time.
Step 4: Shape the Bread
Divide the dough into 4–6 equal portions. Roll each into a ball, then use a rolling pin to flatten into a circle about 0.5 cm thick and roughly 15 cm wide.
Step 5: Cook the Bazlama
Heat a non-stick skillet or cast-iron pan over medium heat (no oil needed). Place one piece of dough in the pan and cook for 2–3 minutes until bubbles form and the bottom is golden. Flip and cook the other side for another 2–3 minutes.
Repeat with the remaining dough. Keep cooked breads warm by covering them with a clean kitchen towel.
Step 6: Optional – Brush with Butter or Oil
For added flavor and softness, brush each hot flatbread with melted butter or a drizzle of olive oil right after cooking.
???? Nutrition Information (Per Piece, approx. based on 6 pieces)
- Calories: 170 kcal
- Carbs: 27g
- Protein: 5g
- Fat: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 180mg
???? Tips & Tricks
- Use Greek yogurt for a richer dough that’s easier to knead.
- Don’t overcook: Bazlama should be soft and lightly browned — not crispy. If your pan is too hot, it can burn the outside before the inside is done.
- Add-ins: Mix in minced garlic, herbs, or cheese to the dough for a flavor twist.
- Storage: Wrap in foil or store in an airtight bag at room temp for 1–2 days. Reheat in a pan or microwave before serving.
???? Something Special from Me
Bazlama is the kind of recipe that connects you to tradition and simplicity. It’s a taste of Turkish village kitchens, where fresh bread is a daily ritual and everything is made with love. What makes this recipe magical isn’t just the ease, but the warmth and comfort it brings — soft, pillowy rounds fresh off the skillet, ready to be torn apart and shared.
This bread pairs beautifully with anything: spread with butter and honey, dipped in hummus, used as a base for a breakfast wrap, or as a quick pizza crust. It’s the kind of humble yet powerful recipe every home cook should have in their back pocket — quick, reliable, and endlessly adaptable.
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